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Tomato-mozzarella upside down

Image of Tomato-mozzarella upside down


  • corn on the cob
  • oyster mushrooms
  • peas
  • curly kale
  • Riced cauliflower
  • Artichoke bottoms


4 persons


20 minutes


CAULIFLOWER RICE: grill pieces of hazelnuts and almonds in heated coconut oil. Then add the cauliflower rice and stew everything until it is al dente. Season with cardamom herbs and let cool off. Finish with pomegranate seeds. // ARTICHOKE BOTTOMS: cut the slightly defrosted artichoke bottoms into slices. Stew them with some vanilla, nutmeg and balsamic vinegar. When the balsamic vinegar caramelises slightly, add sesame. Finish with basil once it’s cooled down. // OYSTER MUSHROOMS: stew the oyster mushrooms until the liquid is almost gone. Sprinkle with vinaigrette based on white balsamic vinegar and let cool off. Finish with plenty of shredded spring onion. // CORN ON THE COB: halve the corn on the cob and rub in with clarified butter. Coarse sea salt and black pepper do the rest. // PEAS: blanch the peas and then cool off immediately so they keep their green colour. Sprinkle royally with pomegranate and vadouvan vinaigrette. // Finish with tomato and mozzarella. // They are hip and trendy: salads in a jar! Try this: create this salad in layers for pure lunch joy. // TIP FOR ADDED CRUNCHINESS: drag the frozen kale through the Tempura flour and deep fry until crunchy. Season with smoked sea salt.